201223454 六、發明說明： 【發明所屬之技術領域】 本發明係關於一種用於製備食品之凝膠組合物及一種製 備食品之方法。詳言之，本發明係關於一種用於製備原味 食品之熱可逆性凝膠組合物，其包含角叉菜膠（iota_ carrageenan)及三仙膠（xanthan)作為膠凝劑。 【先前技術】 諸如肉汁（bouillon)或固態湯料（stock cubes)之濃縮食品 多年來已為人所知。在探索相對於傳統食品濃縮物具有不 同特徵及優勢之替代產品類型時，已開發出濃縮為凝膠形 式之食品組合物。許多該等產品現在已為人所知。其通常 以一種膠凝劑或兩種或兩種以上膠凝劑之組合的存在為基 礎。 基於單一親水膠體膠凝劑之彼等產品通常不能展示易於 使用之食物濃縮物產品所需的所有特徵。因此，已開發出 基於雙組分親水膠體之凝膠系統。該等凝膠系統各自具有 其特徵，此等特徵使其可能適於某些食品應用，而不適於 其他食品應用。 明膠常用於食品工業中以製造膠凝原味產品。明膠之植 物替代物已經開發許多年，其中角又菜膠為最常用的明膠 替代者之一，尤其在諸如果凍之甜味產品中。在原味產品 中，角叉菜膠主要用作增稠劑或穩定劑，例如用於沙拉醬 (salad dressings)中，以及亦可以其凝膠特性而用於基於肉 之產品中。但在彼等應用中，熱可逆性並非所需之特徵。 160224.doc 201223454 然而，將角叉菜膠之使用擴展至一些凝膠食品存在缺陷。 角叉菜膠一般用於具有低鹽濃度（通常為1%至3%)之食品 中。一個實例為US 6,544,573，其描述一種具有2%或3.5°/〇 之鹽濃度的沙拉醬。對於具有高鹽含量之產品，膠凝溫度 及熔融溫度會顯著增加，當將凝膠再加熱或溶解於熱水中 時，凝膠難以熔融。當添加大量鹽時，角叉菜膠亦傾向於 脫水收縮。為此，先前並未將角叉菜膠視為用於高鹽含量 食品之膠凝劑。 先前已嘗試找出適於濃縮食品之改良膠凝成分。已發現 兩種親水膠體多醣之組合展現適合的膠凝特性。舉例而 言，WO 2007/068484、WO 2008/151850、WO 2008/151851 及WO 2008/151852描述三仙膠與多種半乳甘露聚糖（刺槐 豆膠（locust bean gum)、他拉膠（tara gum)、瓜爾膠（guar gum)或肉桂膠（cassia gum))之組合作為膠凝劑。關於該等 組合之一個問題為：當增加食品之鹽含量時，需要增加膠 凝劑之劑量，因為隨鹽含量增加凝膠會喪失強度。需要一 種膠凝劑組合物，當鹽含量增加時，其保持穩定或凝膠強 度增加，使得能夠製造在寬泛鹽濃度範圍内更穩固之產 品。另一問題為：當用於製備湯或調味醬（sauce)時，在冷 卻期間此等組合仍能迅速地形成凝膠。當盤子變涼時，此 會導致對於產品食用不希望之質構。因此，需要一種在正 常食物食用時間内不會膠凝之膠凝劑組合物。 W0 2008/151852描述三仙膠及肉桂膠之使用，其具有以 下缺點：對於食品級品質之工業生產所需之數量，肉桂膠 160224.doc 201223454 無法獲得或非常昂貴。此外，肉桂膠之管理狀態在許多國 家仍不明確，使其在工業產品中之使用極其困難。 明膠與澱粉之組合描述於WO 2007/068402及WO 2007/068483中。此組合之主要問題為需要極高劑量之膠 凝劑（大於10%)。再者，對於彼等偏愛素食者，明膠作為 食物成分並不受歡迎。 JP 2001-258517描述瓊脂、三仙膠及刺槐豆膠之使用。 亦提及可能使用角叉菜膠替代三仙膠及刺槐豆膠。但此凝 膠組合物具有以下問題：當再加熱及添加至熱水中時，該 組合物不能迅速熔融。易於熔融之凝膠為濃縮食品所需之 重要特徵。 現已發現I-角叉菜膠與三仙膠之組合具有某些所需及驚 人之特徵。 因此本發明之一目標為提供一種凝膠組合物，其至少部 分克服現有凝膠組合物之上述缺點中的一或多個，或至少 提供一種有用之替代物。 【發明内容】 在本發明之第一態樣中’提供一種用於製備食品之凝膠 形式組合物，該組合物包含： a) 用量為30%至70%之水（以組合物總重量計）， b) 用量為1 %至40%之調味劑（以組合物總重量計）， c) 用量為1 〇%至25%之鹽（以組合物總重量計），及 d) 用量為0·2%至5%之膠凝劑（以組合物總重量計），其 _該等膠凝劑至少包含I-角又菜膠及三仙膠。 160224.doc 201223454 組合物中膠凝劑之量可能較佳為0.6〇/〇至2%。卜角叉菜谬 與三仙膠之比率較佳在80:20至30:70之範圍内，但更佳在 50:50至60:40之範圍内。該等膠凝劑可進一步包含澱粉戋 另一角又菜膠類型。 該組合物亦可包含脂肪，其較佳用量為1%至1〇。/(^亦可 包括至多40%之量的麥芽糊精或葡萄糖漿。水之量較佳在 40%至60%、更佳在45%至60%之範圍内。調味劑通常以 1 %至30%、較佳5%至15%之量包括於組合物中。 在本發明之較佳實施例中，組合物適合具熱可逆性，专 謂其當再加熱至75°C以上之溫度時熔融且當添加至沸水中 時於不到2分鐘内溶解。 本發明之組合物可用於製備任何適合之食品，尤其為調 味醬、湯、湯料、肉汁或肉汁醬（gravies)。 在本發明之第二態樣中’提供一種用於製備凝膠形式組 合物的方法，該組合物係用於製備食品，該方法包含以下 步驟： a) 於水中混合至少包括t-角又菜膠及三仙膠之膠凝劑， b) 加熱至至少70°C、較佳至少80°C之溫度， 0添加鹽及調味劑，且混合， d) 在至少75°C、較佳至少80°C之溫度下加熱以進行巴 氏殺菌， e) 填充至容器中，及 f) 冷卻至室溫以形成凝膠。 該方法可進一步包含製備膠凝劑與麥芽糊精及/或葡萄 160224.doc 201223454 糖漿及/或澱粉之預混物。該方法 a _ 乃次亦可包含在混合該等膠 凝劑後添加脂肪。 在本發明之另-態樣中，提供一種本發明組合物之用 途’其係用於製備食品’諸如調味醬、湯、湯料、湯底 (soup base)、肉汁或肉汁醬。 【實施方式】 需要-種組合物’其係用於製備具有凝膠質構之食品且 能夠承受高鹽含量。此形成凝膠之組合物應能夠可逆地凝 固及熔融。炫融溫度應處於使得組合物在標準加執步驟期 間易於熔融或使得凝膠組合物在熱水中可稀釋之範圍内。 進-步需要-種用於製備食品之凝夥組合物，該食品在運 輸及儲存期間穩定’且在典型地幾週或甚至長達數月之儲 存期間内顯示低脫水收縮性。 現已發現此等益處可藉由用於製備食品之凝膠組合物至 少部分地達成，該凝膠組合物包含3〇%至7〇%水、1〇%至 25%鹽及0_2%至5%膠凝劑’其中該等膠凝劑至少包含i_角 叉菜膠及三仙膠。此外，組合物包含1%至4()%的通常於原 味產品中出現之其他成分’諸如調味劑（例如增香劑、風 味增強成分、草藥、香料、蔬菜、肉及魚肉組分(呈液體 或粉末形式）、脂質及碳水化合物或其混合物）。所有百分 率均以組合物總重量為基準計。 刀 術語「凝膠」在本發明之情形中意謂與一或多種多酶 水相互作用所形成之固態或半固態基質，“至少幾八 之時間尺度内可自由直立，且當受到變形力時其以彈: 160224.doc 201223454 β、 > 變方式部分變形。 術语「斷裂強度」係用於關於凝膠強度且涉及打碎凝膠 所需之變形力如使用質構分析儀所量測，凝膠之斷裂強 度應為至少20 g，但較佳大於35 g。 術語「熱可逆性」指示一種膠凝劑組合物，其於高溫下 為液體，在冷卻至室溫期間形成凝膠，且當再加熱時再次 溶融。 「鹽」係指任何適合之鹼金屬鹽或其混合物。用於本發 明組合物之鹽通常（但不限於）為氯化鈉。舉例而言，只要 最終調配物之味道可令人接受，即可使用氯化鉀或任何具 有氯化鈉味感印象之低鈉產品。 術語「角叉菜膠」係指線性硫酸化多醣家族’，其通常提 取自紅色海藻。所有角叉菜膠均為由重複半乳糖單元及 3,6-脫水半乳糖（兩者經硫酸化及非硫酸化）組成之高分子 量多醣。該等單元由交替的心以糖苷鍵及p-^4糖苷鍵接 合。存在多種類型之角又菜膠。其結構差異在於3,6脫水 半乳糖及疏酸酯含量。主要類型有κ型' λ型及t型。 I-角叉菜膠在陽離子存在下形成凝膠，且因此其特性強 烈取決於鹽含量。當鹽濃度增加時，膠凝溫度會提高。角 又菜膠凝膠通常具熱可逆性，在膠凝溫度與熔融溫度之間 顯示出較小的滯後現象。當鹽含量增加時，膠凝溫度及熔 融溫度可高達90°c至95°c，使其很難輕易溶於熱水中。卜 角叉菜膠在鹽存在下亦顯示出脫水收縮性。 如本發明之情形中所用，「卜角叉菜膠」意謂以卜角叉 160224.doc 201223454 菜膠結構單元為主之任何角叉菜膠或角叉菜膠混合物。 「三仙膠」為高分子量雜多醣，其通常用作食品增稠劑 (例如在沙拉醬中）及穩定劑（例如在化妝品中）。其主鏈由 葡萄糖單體構成’其側鏈為由含乙醯基之α-D-甘露糖、β_ D-葡糖醛酸及連接有丙酮酸酯基之末端卜D_甘露糖單元組 成的二酶。三仙膠顯示出與鹽之極高相容性（例如至多 25°/。）’且提供高彈性。 如本說明書所用之術語「調味劑」包括增香劑、風味增 強成刀、草藥、香料、蔬菜、水果、肉、魚、甲殼動物或 其顆粒。 且〇物可包含選自碳水化合物、脂質或其混合物之其他 成刀知質可由油、奶精、植物或動物脂肪、奶油（cream) 及用於製造原味食品組合物之任何傳統成分提供。碳水化 口物可由糖、搬粉、麵粉、麥芽糊精、葡萄糖浆等 本說月曰所用之措詞「包含」及類似措詞不應以排他 性或限制性意義來解釋。換言之，其欲意“胃「包括(但不 限於）」。 此卜本說明書令提及之任何先前技藝文獻並無意認同 其在本技術領域中㈣已知或構成相賴術領域中常用一 般知識之一部分。 本發明之發明者已意外地發現三仙膠與卜角又菜膠之組 合可在添加凝膠至熱水中時縮短凝膠溶解時間，且使得凝 膠在再加熱至超過75。〇之溫度時能夠熔融4外，三仙膠 與角又菜膠之組合能夠調整純角又菜膠凝勝之組織結構 160224.doc 201223454 (提高彈性）’亦降低正常觀察到角又菜膠凝膠的脫水收縮 性。 本發明凝膠組合物中膠凝劑的濃度範圍為〇 2%至5〇/〇， 較佳為0.6%至2°/。（以組合物之總重量計）。 該等膠凝劑可能僅為卜角叉菜膠及三仙膠，或可包含卜 角又菜勝、三仙膠及其他製劑。若僅存在卜角叉菜膠及三 仙膠之情況下’ 角又菜膠與三仙膠之比率較佳在80:20至 30.70 ’更佳50:50至60:40之範圍内，但亦可為任何其他適 合之比率，包括例如20:80、40:60或80:20。 除三仙膠及卜角叉菜膠之外’可添加其他角叉菜膠類 型’尤其是κ型及λ型角叉菜膠。 凝膠組合物中之水量在30%至7〇%、較佳4〇%至6〇%、更 佳45%至6〇〇/。範圍内。 凝膠組合物中之調味劑量在1%至4〇%、較佳5%至15。/〇範 圍内。 本發明之組合物可進一步包含1%至1〇%之量的脂肪，諸 如’.5_乳化或經分散之油及/或脂肪。此外，組合物可包含 至多40%之麥芽糊精及/或葡萄糖漿。 鹽與水之間的關係對於凝膠產品之最終質構同樣重要。 即使凝膠之水含量增加至6〇%且鹽含量升高至2〇%(未增加 膠凝劑之劑量）’對於含有例如48%水及16%鹽的凝膠，仍 可獲得相同之斷裂強度。因此，即使水含量顯著增加，藉 由維持相同之鹽：水比率仍可獲得相同的斷裂強度。此 外，當膠凝劑劑量減少時仍可獲得相同的凝膠強度，其限 160224.doc •10· 201223454 制條件為僅鹽含量增加且包括水含量之其他參數保持值 定。 雖然本發明之組合物可包含用量處於寬泛範圍内之水、 鹽及膠凝劑（水為30%至70%，鹽為1〇%至25%，膠凝劑為 . G.2%至5%)，但具有凝膠強度、凝膠形成不太快速及於熱 水中容易溶解之較佳特徵的凝膠更可能為（但不限於）具有 諸如以下組成之彼等凝膠： 40%至45%之水、12%至25%之鹽及〇4%至2%之膠凝 劑， 45%至50%之水、15%至25%之鹽及〇4%至2%之膠凝 劑， 50%至55%之水、17%至25%之鹽及〇6%至3%之膠凝 劑， 55%至60%之水、19%至25%之鹽及〇6%至3%之膠凝 劑。 組合物亦可包括其他成分（諸如蔬菜、草藥及肉）之粒子 或小片。 本發明進-步關於-種製備本發明之凝膠組合物的方 法。 該方法包含以下步驟··加熱水；添加各成分至水中；及 在添加該等成分之過程期間對混合物施加至少一個額外加 熱步驟。 詳言之’該方法較佳包含以下步驟：加熱水至抓；及 製備親水膠體與葡萄糖紫或麥芽糊精之預混物。在混合下 160224.doc 201223454 添加含親水膠體之預混物至水中且在約8〇β〇（至少75 〇c )之 溫度下加熱以使膠完全水合。接著添加在添加前預混合之 其他無水成分，包括鹽、調味劑及其類似物。最後，添加 脂肪組分且對整個組合物進行加熱及巴氏殺菌。可隨後填 充組合物至適合之容器中，且使其在室溫下冷卻。容器及 因此冷卻之組合物可具有任何可能之形狀，較佳為立方 形、圓粒形、球形、卵形或其類似形狀。 所得產物為一種凝膠組合物，其在室溫下穩定，且當再 加熱至75 C以上之溫度時熔融，且在存在或不存在另一加 熱步驟之情況下當添加至沸水中時於不到2分鐘内溶解。 此溶解速率比其他基於角叉菜膠之凝膠組合物快。 本發明進一步關於一種凝膠組合物之用途，其係藉由將 該組合物熔融或稀釋於熱水或沸水中來製備食品，諸如 场、調味醬、肉汁、湯料、湯底或肉汁醬。可使用任何適 合量之凝膠組合物，但當直接用於固體食物而非添加至水 中時，通常使用量應為每公升水25-50 g或每千克例如大米 或蔬菜25-50 g。 本發明之產品具有優於已知凝膠組合物之若干優點。— 個優點為膠凝過程在冷卻期間及冷卻之後較緩慢。通常需 要數小時凝膠才能完全形成，例如12至48小時或甚至更長 時間。相比之下，許多已知凝膠組合物一旦溫度低於6〇充 至50C即會形成凝膠，此會導致產品食用期間不希望之質 構。若使用綠膠組合物製備食品與食用之間所間隔的時間 過長，則湯或調味醬又會出現不希望之凝膠質構。本發明 160224.doc • 12- 201223454 之凝膠組合物使得非膠凝質構能夠維持以供產品食用。此 外，減緩膠凝作用使凝膠組合物能夠更容易地加工，避免 在加工設備中快速膠凝。 另一個優點為當鹽含量增加時凝膠強度穩定或甚至增 加，此使得即使遭遇一些過程變化（例如加熱步驟期間之 水蒸發），仍能製造非常穩固之產品。 實例 參考下列實例進一步描述本發明。應瞭解，所主張之本 發明並不意欲由此等實例以任何方式限制。 實例1 :方法 製備上述實例之凝膠組合物之通用程序如下： -添加水至混合容器中， -添加膠凝劑（較佳與麥芽糊精或葡萄糖漿預混合）， -混合直至獲得均質組合物且加熱至80°C之溫度， -添加所有剩餘成分至容器中， -混合且均質化直至無可見結塊， -在80°C之溫度下加熱且進行巴氏殺菌， -填充至適合之容器中且密封， -使其冷卻至室溫。 實例2 :脫水收縮及斷裂強度 脫水收縮係以經分離之水量除以經分離之水+凝膠重量 來量測。 斷裂強度係使用質構分析儀TAXT2(Microstable systems) 根據下列條件量測： 160224.doc -13· 201223454 -測力計：5 kg。 -貫入試驗使用直徑1.27 cm2圓筒形探針。 _加熱後立即裝載樣品至直徑50 mm之容器中直至達 =55職之高度。使樣品在環境溫度下冷卻及朦凝。量測 前，將樣品置於2〇r之水浴中以進行溫度平衡。 -測試條件：測試前速度：！ mm/s，測試速度·· 〇5 mm/s，測試後速度：1〇mm/s。於乃入深度停止量 測。 於相對於貫入深度之曲線力峰值處記錄斷裂強度。 實例3 ·· I-角叉菜膠及三仙膠（50:50) 水 51 鹽 21 葡萄糖漿 15.2 雞脂 5.6 1-角又菜膠 0.45 三仙膠 0.45 其他成分 補足至100 … ， ，……一 ▼“Μ 至熱水中時於約75秒内溶解，且在2個月後展示小於5〇/〇之 脫水收縮。相比之下，發現用0.9% i角叉菜膠且不用三仙 膠製造之相同凝膠在1天後具有220 g之斷裂強度、95°C至 100°C之熔點、在沸水中約2分鐘之溶解時間及僅2天後 7.5%之脫水收縮。 160224.doc -14- 201223454 實例4 : ι·角叉菜膠及三仙膠（50:50) 成分 量[%1 水 60 鹽 20 葡萄糖漿 0 向曰葵油 0.7 1-角叉菜膠 0.6 三仙膠 0.6 其他成分 補足至100 與實例3相比顯示，當增大組合物之水含量時，藉由增 大膠凝劑濃度可獲得所需特性之凝膠。 實例5 : I-角叉菜膠、三仙膠（33:66)及澱粉 成分 量[%】 水 51 鹽 25 葡萄糖漿 10 油 5.6 1-角叉菜膠 0.2 三仙耀· 0.4 澱粉 3 其他成分 補足至100 此等實例展示，當以澱粉替代一些角叉菜膠時，可形成 凝膠。201223454 VI. Description of the Invention: [Technical Field] The present invention relates to a gel composition for preparing a food and a method of preparing the food. More specifically, the present invention relates to a thermoreversible gel composition for preparing an original food comprising carrageenan (iota_carrageenan) and xanthan as a gelling agent. [Prior Art] Concentrated foods such as bouillon or stock cubes have been known for many years. Food compositions that have been concentrated into a gel form have been developed in exploring alternative product types that have different characteristics and advantages over traditional food concentrates. Many of these products are now known. It is usually based on the presence of a gelling agent or a combination of two or more gelling agents. These products, based on a single hydrophilic colloidal gelling agent, typically do not exhibit all the features required for an easy to use food concentrate product. Therefore, a gel system based on a two-component hydrophilic colloid has been developed. Each of these gel systems has its characteristics that make it suitable for certain food applications and not for other food applications. Gelatin is commonly used in the food industry to make gelatinized flavor products. Gelatin plant substitutes have been developed for many years, with Cape Ganoderma being one of the most commonly used gelatin substitutes, especially in frozen sweetener products. Among the original products, carrageenan is mainly used as a thickener or stabilizer, for example, in salad dressings, and also in gel-based products for use in meat-based products. However, in their applications, thermal reversibility is not a desirable feature. 160224.doc 201223454 However, the use of carrageenan has been extended to the drawback of some gel foods. Carrageenan is generally used in foods with low salt concentrations (typically 1% to 3%). One example is US 6,544,573 which describes a salad dressing having a salt concentration of 2% or 3.5°/〇. For products with high salt content, the gelation temperature and melting temperature increase significantly, and when the gel is reheated or dissolved in hot water, the gel is difficult to melt. Carrageenan also tends to undergo syneresis when a large amount of salt is added. For this reason, carrageenan has not previously been considered as a gelling agent for high-salt foods. Previous attempts have been made to find improved gelling ingredients suitable for concentrated foods. Combinations of two hydrophilic colloidal polysaccharides have been found to exhibit suitable gelling characteristics. For example, WO 2007/068484, WO 2008/151850, WO 2008/151851 and WO 2008/151852 describe Sanxian gum and various galactomannans (locust bean gum, tara gum (tara gum) ), a combination of guar gum or cassia gum as a gelling agent. One problem with these combinations is that when increasing the salt content of the food, it is necessary to increase the dose of the gelling agent because the gel loses strength as the salt content increases. There is a need for a gelling agent composition which, when the salt content is increased, remains stable or has an increased gel strength, making it possible to manufacture products which are more stable over a wide range of salt concentrations. Another problem is that when used to prepare soups or sauces, these combinations still form a gel rapidly during cooling. When the plate cools, this can result in an undesirable texture for the product. Therefore, there is a need for a gelling agent composition that does not gel during normal food consumption. W0 2008/151852 describes the use of Sanxian gum and cassia gum, which has the following disadvantages: cassia gum 160224.doc 201223454 is not available or very expensive for the amount required for food grade quality industrial production. In addition, the management status of cassia gum is still unclear in many countries, making its use in industrial products extremely difficult. Combinations of gelatin and starch are described in WO 2007/068402 and WO 2007/068483. The main problem with this combination is the need for very high doses of gelling agent (greater than 10%). Furthermore, gelatin is not popular as a food ingredient for those who prefer vegetarians. JP 2001-258517 describes the use of agar, sansan and locust bean gum. It is also mentioned that carrageenan may be used instead of sinensis and locust bean gum. However, this gel composition has the problem that the composition does not melt rapidly when it is reheated and added to hot water. Gels that are easily melted are important features required for concentrated foods. It has been found that the combination of I-carrageenan and Sanxian gum has certain desirable and surprising characteristics. It is therefore an object of the present invention to provide a gel composition that at least partially overcomes one or more of the above disadvantages of prior gel compositions, or at least provides a useful alternative. SUMMARY OF THE INVENTION In a first aspect of the invention, there is provided a gel form composition for preparing a food product, the composition comprising: a) water in an amount of from 30% to 70% by weight based on the total weight of the composition , b) a flavoring agent in an amount of from 1% to 40% by weight based on the total weight of the composition, c) a salt in an amount of from 1% to 25% by weight based on the total weight of the composition, and d) in an amount of 0 2% to 5% of a gelling agent (based on the total weight of the composition), wherein the gelling agents comprise at least I-horn and vegetable gum and tri-sandwich. 160224.doc 201223454 The amount of gelling agent in the composition may preferably be from 0.6 〇 / 〇 to 2%. The ratio of the carrageenan to the three scented gum is preferably in the range of 80:20 to 30:70, but more preferably in the range of 50:50 to 60:40. The gelling agents may further comprise starch mash, another corner and vegetable gum type. The composition may also contain fat, preferably in an amount of from 1% to 1%. /(^ may also include up to 40% of maltodextrin or glucose syrup. The amount of water is preferably in the range of 40% to 60%, more preferably 45% to 60%. The flavoring agent is usually 1%. The composition is included in the composition in an amount of up to 30%, preferably from 5% to 15%. In a preferred embodiment of the invention, the composition is suitable for thermoreversibility, specifically when it is reheated to a temperature above 75 °C. It melts and dissolves in less than 2 minutes when added to boiling water. The compositions of the present invention can be used to prepare any suitable food product, especially for sauces, soups, soups, gravy or gravies. In a second aspect of the invention, a method for preparing a gel form composition for preparing a food product is provided, the method comprising the steps of: a) mixing at least the t-angle and vegetable gum in water; a gelatin for Sanxian gum, b) heated to a temperature of at least 70 ° C, preferably at least 80 ° C, 0 salt and flavor, and mixed, d) at least 75 ° C, preferably at least 80 ° C The temperature is heated for pasteurization, e) filled into the container, and f) cooled to room temperature to form a gel. The method may further comprise preparing a premix of the gelling agent with maltodextrin and/or grape 160224.doc 201223454 syrup and/or starch. The method a _ may also include adding fat after mixing the gelling agents. In another aspect of the invention, there is provided a use of a composition of the invention for the preparation of a food product such as a sauce, soup, soup, soup base, gravy or gravy. [Embodiment] A composition is required which is used for preparing a food having a gel texture and capable of withstanding a high salt content. The gel forming composition should be capable of reversibly solidifying and melting. The smelting temperature should be such that the composition readily melts during the standard addition step or allows the gel composition to be diluted in hot water. Further, there is a need for a compositing composition for preparing foods which is stable during transport and storage' and exhibits low syneresis during storage periods of typically weeks or even months. It has now been found that these benefits can be at least partially achieved by a gel composition for preparing a food product comprising from 3% to 7% water, from 1% to 25% salt and from 0% to 5%. % gelling agent' wherein the gelling agents comprise at least i_carrageenan and trisanthine. In addition, the composition comprises from 1% to 4% by weight of other ingredients normally present in the original flavor product such as flavoring agents (eg, flavoring agents, flavor enhancing ingredients, herbs, spices, vegetables, meat and fish components (in liquid form) Or in powder form), lipids and carbohydrates or mixtures thereof). All percentages are based on the total weight of the composition. The term "gel" in the context of the present invention means a solid or semi-solid matrix formed by interaction with one or more multi-enzyme waters, "free standing up at least a few of the time scales, and when subjected to deformation forces弹:160224.doc 201223454 β, > variant partial deformation. The term "breaking strength" is used for the strength of the gel and involves the deformation force required to break the gel as measured using a texture analyzer. The breaking strength of the gel should be at least 20 g, but preferably greater than 35 g. The term "thermal reversibility" indicates a gelling agent composition which is liquid at elevated temperatures, forms a gel during cooling to room temperature, and re-melts when reheated. "Salt" means any suitable alkali metal salt or a mixture thereof. The salts used in the compositions of the present invention are typically, but not limited to, sodium chloride. For example, potassium chloride or any low sodium product with an impression of sodium chloride can be used as long as the taste of the final formulation is acceptable. The term "carrageenan" refers to a family of linear sulfated polysaccharides, which are typically extracted from red seaweed. All carrageenan is a high molecular weight polysaccharide consisting of a repeating galactose unit and 3,6-anhydrogalactose (both sulfated and non-sulfated). These units are joined by an alternating heart with a glycosidic bond and a p-^4 glycosidic bond. There are many types of corners and vegetable gums. The structural difference lies in the content of 3,6 dehydrated galactose and acid ester. The main types are κ type 'λ type and t type. I-carrageenan forms a gel in the presence of a cation, and thus its properties strongly depend on the salt content. As the salt concentration increases, the gelation temperature increases. The vegetable gum gel is usually thermoreversible and exhibits a small hysteresis between the gelation temperature and the melting temperature. When the salt content is increased, the gelation temperature and the melting temperature can be as high as 90 ° C to 95 ° C, making it difficult to dissolve easily in hot water. Carrageenan also exhibits syneresis in the presence of salt. As used in the context of the present invention, "carrageenan" means any carrageenan or carrageenan mixture based on the dip ligature 160224.doc 201223454 vegetable gum structural unit. "Sanxianjiao" is a high molecular weight heteropolysaccharide which is commonly used as a food thickener (for example in salad dressings) and as a stabilizer (for example in cosmetics). Its main chain is composed of glucose monomer. Its side chain is composed of acetyl group-containing α-D-mannose, β_D-glucuronic acid and terminal end D_mannose unit linked with pyruvate group. Two enzymes. Sanxian gum exhibits extremely high compatibility with salts (e.g., up to 25°/.) and provides high elasticity. The term "flavoring agent" as used in this specification includes flavoring agents, flavor enhancing knives, herbs, spices, vegetables, fruits, meat, fish, crustaceans or granules thereof. And the mash may comprise other knives selected from the group consisting of carbohydrates, lipids or mixtures thereof, which may be provided by oils, creamers, vegetable or animal fats, creams, and any conventional ingredients used in the manufacture of flavored food compositions. The carbohydrates, powders, flour, maltodextrin, glucose syrup, etc. The wording "comprising" and similar terms used in this statement should not be interpreted in an exclusive or limiting sense. In other words, its desire "stomach" includes (but is not limited to). Any prior art literature referred to in this specification is not intended to be an integral part of the general knowledge that is known or constituted in the art. The inventors of the present invention have unexpectedly discovered that the combination of Sanxian Gum and Acacia can shorten the gel dissolution time when the gel is added to hot water, and the gel is reheated to over 75. When the temperature of the crucible can be melted 4, the combination of Sanxianjiao and Jiaojiaojiao can adjust the pure angle and the vegetable structure of the vegetable gel. 160224.doc 201223454 (enhanced elasticity) also reduces the normal observation of the angle and vegetable gel. The syneresis. The concentration of the gelling agent in the gel composition of the present invention ranges from 〇 2% to 5 〇 / 〇, preferably from 0.6% to 2 ° /. (based on the total weight of the composition). These gelling agents may be only carrageenan and Sanxian gum, or may include Bujiao Caisheng, Sanxianjiao and other preparations. In the case where only carrageenan and Sanxian gum are present, the ratio of 'corner and vegetable gum to three scented gums is preferably in the range of 80:20 to 30.70' better 50:50 to 60:40, but also It can be any other suitable ratio including, for example, 20:80, 40:60 or 80:20. In addition to Sanxianjiao and carrageenan, other carrageenan types can be added, especially kappa type and lambda type carrageenan. The amount of water in the gel composition is from 30% to 7%, preferably from 4% to 6%, more preferably from 45% to 6%. Within the scope. The flavoring amount in the gel composition is from 1% to 4% by weight, preferably from 5% to 15. / 〇 〇. The composition of the present invention may further comprise a fat in an amount of from 1% to 1%, such as a .5_emulsified or dispersed oil and/or fat. In addition, the composition may comprise up to 40% maltodextrin and/or glucose syrup. The relationship between salt and water is equally important to the final texture of the gel product. Even if the water content of the gel is increased to 6〇% and the salt content is increased to 2% (without increasing the dose of the gelling agent), the same fracture can be obtained for a gel containing, for example, 48% water and 16% salt. strength. Therefore, even if the water content is significantly increased, the same breaking strength can be obtained by maintaining the same salt:water ratio. In addition, the same gel strength is obtained when the gelling agent dose is reduced, which is limited to 160224.doc •10·201223454. The conditions for increasing only the salt content and including the water content are maintained. Although the composition of the present invention may comprise water, a salt and a gelling agent in a wide range of amounts (30% to 70% water, 1% to 25% salt, and a gelling agent. G.2% to 5) %), but gels having the preferred characteristics of gel strength, less gel formation and ease of dissolution in hot water are more likely, but not limited to, having gels such as the following composition: 40% to 45% water, 12% to 25% salt and 4% to 2% gelling agent, 45% to 50% water, 15% to 25% salt and 4% to 2% gelling agent 50% to 55% water, 17% to 25% salt and 6% to 3% gelling agent, 55% to 60% water, 19% to 25% salt and 〇6% to 3% Gelling agent. The composition may also include particles or tablets of other ingredients such as vegetables, herbs and meat. The present invention is further directed to a method of preparing a gel composition of the present invention. The method comprises the steps of: heating water; adding the ingredients to the water; and applying at least one additional heating step to the mixture during the process of adding the ingredients. DETAILED DESCRIPTION The method preferably comprises the steps of: heating the water to the grip; and preparing a premix of the hydrophilic colloid with the glucose violet or maltodextrin. Under mixing 160224.doc 201223454 A hydrocolloid-containing premix is added to the water and heated at a temperature of about 8 〇β〇 (at least 75 〇c) to completely hydrate the gel. Additional anhydrous ingredients premixed prior to addition, including salts, flavorings, and the like, are then added. Finally, the fat component is added and the entire composition is heated and pasteurized. The composition can then be filled into a suitable container and allowed to cool at room temperature. The container and thus the cooled composition may have any possible shape, preferably a cubic shape, a rounded shape, a spherical shape, an oval shape or the like. The resulting product is a gel composition which is stable at room temperature and which melts when reheated to a temperature above 75 C and does not add to boiling water in the presence or absence of another heating step. Dissolve in 2 minutes. This dissolution rate is faster than other carrageenan-based gel compositions. The invention further relates to the use of a gel composition for preparing a food product, such as a field, a sauce, a gravy, a soup, a soup base or a gravy by melting or diluting the composition in hot water or boiling water. Any suitable amount of gel composition can be used, but when used directly in solid foods rather than added to water, it should generally be used in an amount of 25-50 g per liter of water or 25-50 g per kilogram of, for example, rice or vegetables. The products of the present invention have several advantages over known gel compositions. One advantage is that the gelling process is slow during cooling and after cooling. It usually takes a few hours for the gel to form completely, for example 12 to 48 hours or even longer. In contrast, many known gel compositions form a gel once the temperature is below 6 Torr to 50 C, which results in an undesirable texture during consumption of the product. If the time between the use of the green gum composition to prepare the food and the food is too long, the soup or sauce will have an undesirable gel texture. The gel composition of the present invention 160224.doc • 12-201223454 enables the non-gelling texture to be maintained for consumption by the product. In addition, slowing gelation allows the gel composition to be processed more easily, avoiding rapid gelation in processing equipment. Another advantage is that the gel strength is stable or even increased as the salt content increases, which allows a very stable product to be produced even if some process changes are encountered (e.g., water evaporation during the heating step). EXAMPLES The invention is further described with reference to the following examples. It is to be understood that the claimed invention is not intended to be limited in any way. Example 1: Method The general procedure for preparing the gel composition of the above examples is as follows: - adding water to the mixing vessel, - adding a gelling agent (preferably premixed with maltodextrin or glucose syrup), - mixing until homogenization is achieved The composition is heated to a temperature of 80 ° C, - all remaining ingredients are added to the container, - mixed and homogenized until no visible agglomeration, - heated and pasteurized at a temperature of 80 ° C, - filled to fit The container is sealed and allowed to cool to room temperature. Example 2: Systolic Shrinkage and Breaking Strength Shrinkage shrinkage is measured by dividing the amount of water separated by the weight of separated water + gel. The breaking strength was measured using a texture analyzer TAXT2 (Microstable systems) according to the following conditions: 160224.doc -13· 201223454 - Dynamometer: 5 kg. - The penetration test used a cylindrical probe with a diameter of 1.27 cm2. _ Immediately after heating, load the sample into a 50 mm diameter container until it reaches the height of 55. The sample is allowed to cool and condense at ambient temperature. Prior to measurement, the sample was placed in a 2 Torr water bath for temperature equilibration. - Test conditions: Speed before test:! Mm/s, test speed ··〇5 mm/s, speed after test: 1〇mm/s. Yu Nai entered the depth stop measurement. The breaking strength is recorded at the peak of the curve force with respect to the penetration depth. Example 3 ··· I-carrageenan and Sanxianjiao (50:50) Water 51 Salt 21 Glucose syrup 15.2 Chicken fat 5.6 1-angle vegetable gum 0.45 Sanxianjiao 0.45 Other ingredients make up to 100 ... , ,...... One ▼" 溶解 dissolved in hot water in about 75 seconds, and after 2 months showed less than 5 〇 / 〇 of syneresis. In contrast, found with 0.9% i carrageenan and not three cents The same gel produced by the gel had a breaking strength of 220 g, a melting point of 95 ° C to 100 ° C, a dissolution time of about 2 minutes in boiling water, and a 7.5% syneresis after only 2 days. -14- 201223454 Example 4: ι·Carrageenan and Sanxianjiao (50:50) Ingredients [%1 Water 60 Salt 20 Glucose syrup 0 To hollyhock oil 0.7 1-Carrageenan 0.6 Sanxianjiao 0.6 Supplementing the other ingredients to 100 shows that the gel of the desired properties can be obtained by increasing the gelling agent concentration when increasing the water content of the composition. Example 5: I-carrageenan, three Xianjiao (33:66) and starch content [%] water 51 salt 25 glucose syrup 10 oil 5.6 1-carrageenan 0.2 Sanxian Yao · 0.4 starch 3 other ingredients Make up to 100 These examples show that when some carrageenan is replaced by starch, a gel is formed.
實例6 : I-角又菜膠、三仙膠（50:50)及MSG 成分 量[%] 水 53 鹽 16 MSG 7.6 I+G 0.2 糖 4 油 7Example 6: I-Angel, Sanxianjiao (50:50) and MSG Component Amount [%] Water 53 Salt 16 MSG 7.6 I+G 0.2 Sugar 4 Oil 7
S 160224.doc -15- 201223454 1-角叉菜膠 0.6 三仙膠 0.4 澱粉 0.4 其他成分 補足至100 此實例展示，當組合物含有除鹽外之其他提供鈉之成分 (例如MSG)時，有可能形成凝膠。 實例7 ·· I-角又菜膠、三仙膠（5Q:5Q)及飲片/草藥 成分 量[%] 水 44 鹽 12 葡萄糖漿 18 油 4 1-角叉菜膠 0.7 三仙膠 0.7 草藥及飲片 1 其他成分 補足至100 此實例展示，當組合物中存在草藥/飲片時仍可形成凝 膠。 實例8 : I-角又菜膠、三仙膠（80:20) 成分 量[%] 水 42 鹽 18.5 葡萄糖漿 16.3 雞脂 4.1 1-角叉菜膠 1.2 三仙膠 0.3 其他成分 補足至100 此實例中形成之凝膠在製備1天後具有180 g之斷裂強 度。 160224.doc -16- 201223454 實例9 :凝膠形成時間之比較 三仙膠/LBG 角叉菜膠/三仙膠 成分 量[%] 水 51 51 鹽 17 17 葡萄糖漿 15 15 雞脂 5.6 5.6 1-角叉菜膠 0 0.28 三仙膠 0.28 0.12 LBG 0.12 0 其他成分 補足至100 補足至100 凝膠形成時間(在環境溫度下)[h] 0.5 24 此實例比較含三仙膠及刺槐豆膠作為膠凝劑之組合物與 含I-角叉菜膠及三仙膠作為膠凝劑之組合物的凝膠形成時 間。含三仙膠及刺槐豆膠之組合物在冷卻至環境溫度時， 僅於約30分鐘後即形成膠狀質構。相比之下，含三仙膠及 角叉菜膠之組合物在相同條件下保持為可流動糊狀物更長 時間。直至約24小時後才達到膠狀質構。 實例10 :鹽對凝膠強度之影響 配方1 配方2 成分 量[%】 水 42 42 鹽 22 18 葡萄糖漿 14 15 雞脂 3.6 3.6 1-角叉菜膠 1.0 1.2 三仙膠 0.25 0.3 其他成分 補足至100 補足至100 斷裂強度[g] 185 183 5 160224.doc -17- 201223454 兩種配方各自之1天後斷裂強度顯示：若鹽含量增加且 水及其他成分之含量保持恆定，則對於卜角叉菜膠/三仙膠 組合’即使膠凝劑含量略微減少，仍可獲得相同的凝膠強 度0 應暸解，儘管已參考特定實施例描述本發明，但在不悖 離如申請專利範圍所界定之本發明範疇的情況下， 變化及修改。此外’在特定特徵存在已知等效物 下，該等等效物如同在本說明書中“提及一般併入。/ 160224.doc • 18-S 160224.doc -15- 201223454 1-Carrageenan 0.6 Sanxianjiao 0.4 Starch 0.4 Other ingredients up to 100 This example shows that when the composition contains sodium-containing ingredients other than salt (eg MSG), there is A gel may form. Example 7 ··· I-角菜菜菜,三仙胶(5Q:5Q) and decoction pieces/herbal ingredients [%] Water 44 Salt 12 Glucose syrup 18 Oil 4 1-Carrageenan 0.7 Sanxianjiao 0.7 Herbs and Pieces 1 Other ingredients up to 100 This example shows that a gel can still form when there is a herbal/drinking tablet in the composition. Example 8: I-horn and vegetable gum, Sanxianjiao (80:20) Ingredients [%] Water 42 Salt 18.5 Glucose syrup 16.3 Chicken fat 4.1 1-Carrageenan 1.2 Sanxianjiao 0.3 Other ingredients to 100 The gel formed in the examples had a breaking strength of 180 g after 1 day of preparation. 160224.doc -16- 201223454 Example 9: Comparison of gel formation time Sanxianjiao/LBG Carrageenan/Sanxian gum component [%] Water 51 51 Salt 17 17 Glucose syrup 15 15 Chicken fat 5.6 5.6 1- Carrageenan 0 0.28 Sanxian Gum 0.28 0.12 LBG 0.12 0 Other ingredients make up to 100 Make up to 100 Gel formation time (at ambient temperature) [h] 0.5 24 This example compares Sanxian gum and locust bean gum as glue The gel formation time of the composition of the coagulant and the composition comprising I-carrageenan and sansan gum as a gelling agent. The composition containing the sage gum and the locust bean gum forms a gelatinous texture only after about 30 minutes when cooled to ambient temperature. In contrast, the composition containing the triterpene and carrageenan remained a flowable paste for a longer period of time under the same conditions. The gel texture was not reached until about 24 hours later. Example 10: Effect of salt on gel strength Formula 1 Formulation 2 Ingredient amount [%] Water 42 42 Salt 22 18 Glucose syrup 14 15 Chicken fat 3.6 3.6 1-Carrageenan 1.0 1.2 Sanxianjiao 0.25 0.3 Other ingredients are added to 100 to 100% breaking strength [g] 185 183 5 160224.doc -17- 201223454 The breaking strength of each of the two formulations after 1 day shows: If the salt content increases and the content of water and other ingredients remains constant, Vegetable gum/Sanxian gum combination' Even if the gelling agent content is slightly reduced, the same gel strength can be obtained. 0 It should be understood that although the invention has been described with reference to specific embodiments, it is not limited by the scope of the application. Variations and modifications in the context of the scope of the invention. Further, where there are known equivalents to the specific features, such equivalents are as referred to in the present specification as a general reference. / 160224.doc • 18-